Mun's Seafood Pao Fan

Not only pao fan being one of the hottest culinary trends these days, ex-hotel chefs turn hawkers seems like a rising trend too! Helmed by ex-Wah Lok’s Chef Mun, Mun’s seafood pao fan serves one of the pao fans with lighter taste around. Not that it’s bland, but you wouldn’t find a pao fan rich in umami here either. And that’s because of the ingredients simmering in the soup broth; pork bones and carrots, homely yet excellent choice for the bright orange appearance.

At $7.50, you’d find lala, snakehead fish slices, 2 prawns and a half-shell scallop. Prawns were really succulent and the scallop was juicy, and a sprinkle of crispy rice pops that also contributed to a fragrant fried aroma. Gotta say this is one of those broths that I would keep craving for and wouldn’t leave me thirsty even after finishing every single drop.

Pao fan is actually a relatively common dish in Chinese restaurants. You may wonder what's the difference between pao fan and porridge. In terms of appearance and ingredients used, there seems to be little difference. However, there is a huge difference taste-wise due to the way they are being cooked.

Porridge is cooked by simmering rice grains in water / broth. This means that the rice grains have had the opportunity to absorb the liquid. It will therefore expand and soften.

Pao fun is a different ball game. The rice is first steamed. The rice is either simmered in the broth briefly or doused with the broth just before service. This means that the rice grains remain distinct and fluffy.

To be honest, I don't see the fuss over pao fun because it is no different from ordering a bowl of seafood soup with rice and pouring your rice into the soup.

The soup broth is therefore key to this dish. I like Mun's pork-based broth which was sweet, hearty and comforting. At $6.90 per bowl, it kinda hits the sweet spot for me, perfect for a cold windy day.

Recently there is a lot of pao fan stall popping up. Decided to try this so went early to order. Reached before 12 and there was no line. Ordered the signature pao fan. Soup was tasty with 2 prawns, scallops and a few Lala. Pretty decent for a stall in a Coffeeshop.

Steamed rice grains steeped in piping-hot broth made with a medley of seafood, topped with a shower of crispy fried rice puffs. Perfect to stave off my cravings for something warm and soupy with the chilly sweater weather in Singapore these past few weeks.

🗒 Seafood Pao Fan ($6.90)

It’s Christmas Day! Spent forty-five minutes in queue for a bowl of seafood pao fan today. Love everything that’s inside, especially the two huge prawns 🦐🦐 for its freshness, firm texture and rich amount of dark grey roe in the heads!! There are plenty of other fresh seafood ingredients including clams, scallop and fish slices that makes this dish worthy to stand in line for.
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